Recipe courtesy of Emeril Lagasse
Print
Total:
43 min
Prep:
10 min
Cook:
33 min
Yield:
8 to 10 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 ounces diced pancetta
  • 1 cup chopped yellow onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 12 turns fresh ground black pepper
  • 1 pound risotto
  • 5 cups beef stock
  • 1 cup warm beef stock
  • 1/2 teaspoon saffron threads
  • 2 teaspoons chopped garlic
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmigiano-Reggiano cheese

Directions

Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the pancetta and saute for 1 minute. Add the onions, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes.

Stir in 5 cups of beef stock and garlic. Dissolve the saffron in the 1 cup of warm beef stock.

Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes.

Simmer the risotto for 18 minutes, stirring constantly.

Stir in the remaining butter, cream, and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.

Spoon the risotto in the center of four large plates. Lay one osso buco on top of each plate. Spoon the sauce over the top. Garnish with parsley.

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